My Drunk Kitchen- Stars TBD

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Hello internetz!


For this assignment I had the brilliant idea to create a “my drunk kitchen” video. I chose my recipe–crock pot mac’n’cheese and got a bottle of wine and went to town. I am 21 years old, so it was perfectly legal. I also did have supervision and had help handling sharp objects ( a safety precaution, not because I was too drunk to do so).  I also performed the parts of the recipe that required fire before the bottle was uncorked. I filmed myself in 3 increments of cooking: the prep, after 30 minutes (to change the setting on the crock pot) and after the 2 hours of  cooking. I then went back (soberly) and edited those 3 sections into a wonderful little film. It was a little long, but I had to include all of the necessary steps for cooking. The recipe is included at the bottom of the videos (my rendition and an episode of the original).



Editing took about 6 hours. I had 45 minutes of film to go through and cut, add music, titles etc to make a 7 minute video. I used the magical Adobe Premiere Elements 4.0. The basics of the process was to upload the media, using the scissor tool to cut unnecessary pieces, add music videos from youtube (deleting the video, so I could use the audio) and adding the important title pages. Because of this extensive time and effort into this project, I would like to petition for more than 1 star–preferably 2 or 3.



Episode 12 of the real “My Drunk Kitchen”



1 1/2 cups milk
One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. 

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

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